2 c Water
1 c Reduced-cal margarine;
15 oz (1)pkg raisins;
Sugar sub to equal 3 cups
-sugar
2 ts Baking soda;
1/4 c Water;
2 Eggs; beaten
4 1/2 c All-purpose flour;
1 ts Ground cloves;
1 ts Allspice;
1 ts Ground cinnamon;
Vegetable cooking spray;
Bring 2 cups of water to a boil n a large saucepan; stir in margarine
and raisins, and boil uncovered 5 minutes. Remove from heat, and cool
raisin mixture to lukewarm. Stir in sugar substitute. Dissolve soda
in 1/4 cup of warm water; add to raisins mixture, stirring well.
Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking
powder; gradually add to raisins mixture, stirring after each
addition. Stir in eggs. Spoon batter into 10″ Bundt pan coated with
vegetable cooking spray. Bake at 350 degrees for 50 minutes to 1 hour
or until a wooden pick inserted in center comes out clean. Cool cake
in bundt pan 10 minutes. Remove from pan; let cook on wire rack.
Food Exchange per serving: 1 1/2 STARCH EXCHANGE + 1 FAT EXCHANGE;
CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg;
Yields
24 Sweet ones